I can't believe you didn't mention your pie crust bag! I love the round, reusable, plastic bag that you sell for pie crusts. I mix up my dough and throw it in the bag, put the bag in the fridge for half an hour, take the bag out and roll my crust nice and round right in it (no extra flour, no dirty counter, no dirty rolling pin) and then unzip the bag and flip it into the pan in one easy step. Peel the other side off, give it a quick wash and you're ready to go. I wonder if I could put the bag inside my mixing bowl and make the crust right in it?

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